How to Sharpen a Knife with a Whetstone

As a professional chef, you know how important it is to have sharp knives in the kitchen. A dull knife not only makes your job more difficult, but it can also be dangerous. One of the best ways to sharpen a knife is with a whetstone. In this post, we'll go through the steps to sharpen a knife with a whetstone and offer some tips specifically for professional chefs.

Choosing the Right Whetstone

There are a few things to consider when choosing a whetstone as a chef. Firstly, you'll want to think about the grit. Coarser grits are best for repairing damaged or dull blades, while finer grits are better for honing and maintaining sharpness. It's also important to consider the type of stone. Synthetic stones are easier to maintain and generally more affordable, while natural stones require more upkeep but can offer better results.

Maintaining the Whetstone

Proper maintenance of your whetstone is essential to ensure it lasts for a long time and continues to provide good results. After each use, rinse the stone with water and allow it to air dry completely. Avoid using soap or other cleaning agents, as they can damage the stone. As a professional chef, you might also consider investing in a flattening stone to keep your whetstone perfectly level.

Sharpening the Knife

Now that you've chosen the right whetstone and are maintaining it properly, it's time to start sharpening your knife. Begin by soaking your whetstone in water for around 10-15 minutes. Place the whetstone on a stable surface, like a countertop or table, and hold your knife at a 20-degree angle against the stone, with the blade facing away from you. Use light pressure and slide the knife back and forth across the stone, starting at the base of the blade and working your way towards the tip. Repeat the process on the other side of the blade, maintaining the same angle. Remember to wipe the blade clean with a damp cloth after sharpening to remove any metal shavings.

Honing the Knife

After sharpening your knife, honing is the next step. Honing realigns the edge of the blade, making it sharper. Use a honing steel, which is a long, narrow rod made of steel or ceramic. Hold the honing steel vertically and place the tip on a stable surface. Hold the knife at a 20-degree angle against the honing steel, with the blade facing away from you. Using light pressure, slide the knife down the honing steel, starting at the base of the blade and working your way to the tip. Repeat this process on the other side of the blade.

Conclusion

Sharpening your knife with a whetstone is an essential skill for any professional chef in Australia. By choosing the right whetstone, maintaining it properly, and following the correct technique, you can achieve a sharp edge on your knife that will make all your cutting tasks easier and more efficient. Remember, it's important to take your time and practice regularly to perfect your technique. A sharp knife is not only safer but also more enjoyable to use in the kitchen.

Cheers,

Jamie Yang.

EDGE OF STEEL

EDGEOFSTEEL.com